Ingredients 2 tbsp oil
2 onions, sliced finely
600 g potatoes, peeled and cubed small
4 large eggs, lightly beaten
Heat the oil in an ovenproof pan, about 20 cm - my pots are all ovenproof. If yours aren't, you need to cover the handle with foil before putting in the oven - though I have not tried this - read it on the internet!
Cook the onion for about 4 minutes or until it is soft.
Add the potato cubes and cook over a medium heat for about 15 minutes, stirring occasionally.
Preheat your grill in the oven.
Mix the eggs with some salt and pepper and pour evenly over the potatoes.
Cook this over a very low heat for about 15 - 20 minutes or until the eggs are almost set.
Put the pan under the grill, and cook for about 5 minutes.
Put a large serving plate over the fry pan and turn the omelette upside down onto the plate.